Jules

Clay and limestone soils
Mechanical harvesting at night.
Pneumatic pressing with juice selection to preserve delicate aromas.
Vinification: Fermentation of each variety separately. Bleeding off of the three juices and blending after racking of the must. Individual fermentation of each variety brings the wine more finesse and expression of “terroir”.
Fermentation temperature: 16 °C.
Aging on fine lees with regular stirring to extract aromas, create balance and to permit greater stability of the wine in the bottle. Bottling after light filtration.